Ven Pongal

Before you start

• Dry-roast the moong dal on low heat for 4 minutes until it smells nutty and turns a shade darker, then rinse it.
• Crush the pepper coarsely in a mortar — whole peppercorns are unpleasant to bite and ground pepper disappears.
• Have the ghee tempering ready before the cooker is opened; pongal stiffens as it cools.

Method

1. Pressure cook the rice and roasted dal with 5 cups water and the salt for 5 whistles.Five cups looks like far too much water. It is not — pongal should be sloppy.
2. Let the pressure fall on its own, then open and mash the mixture with a ladle until it is soft and shapeless.
3. Keep it on the lowest heat while you make the tempering, stirring so the base does not catch.
4. Heat the ghee in a small pan and fry the cashews to pale gold, about 40 seconds.
5. Add the cumin seeds and crushed pepper and let them sizzle for 20 seconds.Pepper that fries too long turns acrid — 20 seconds, no more.
6. Add the ginger, curry leaves and hing and fry until the leaves crisp.
7. Pour the whole tempering into the pongal and fold it through.
8. Check the consistency and loosen with hot water until it falls off the ladle in a thick sheet.
9. Serve immediately with the remaining ghee spooned over, alongside coconut chutney.

Storage

Keeps 2 days refrigerated but sets firm. Reheat with 1/2 cup hot water per portion, mashing until it flows again, and add a spoon of fresh ghee.